Results 241 to 250 of about 281,843 (258)

Scaffolding Biomaterials for 3D Cultivated Meat: Prospects and Challenges

Advanced Science, 2022
Claire Bomkamp, Stacey C Skaalure, Tom Ben-Arye   +2 more
exaly  

The potentials and challenges of using microalgae as an ingredient to produce meat analogues

Trends in Food Science and Technology, 2021
Yunlei Fu, Bin Liu, Han Sun
exaly  

Plant protein-based alternatives of reconstructed meat: Science, technology, and challenges

Trends in Food Science and Technology, 2020
Youling L Xiong
exaly  

Prospects of artificial meat: Opportunities and challenges around consumer acceptance

Trends in Food Science and Technology, 2021
Iftikhar Hussain Badar, Baohua Kong
exaly  

Meat consumption, health, and the environment

Science, 2018
Charles Godfray, Paul Aveyard, Jim Hall
exaly  

Red and Processed Meat Consumption and Risk of Incident Coronary Heart Disease, Stroke, and Diabetes Mellitus

Circulation, 2010
Renata Micha, Dariush Mozaffarian
exaly  

Intestinal microbiota metabolism of l-carnitine, a nutrient in red meat, promotes atherosclerosis

Nature Medicine, 2013
Zeneng Wang, Bruce S Levison, Elin Org
exaly  

Plant Polyphenols as Antioxidant and Antibacterial Agents for Shelf‐Life Extension of Meat and Meat Products: Classification, Structures, Sources, and Action Mechanisms

Comprehensive Reviews in Food Science and Food Safety, 2017
Camelia Papuc, Gheorghe V Goran, Valentin Nicorescu   +2 more
exaly  

Meta-Analysis of Randomized Controlled Trials of Red Meat Consumption in Comparison With Various Comparison Diets on Cardiovascular Risk Factors

Circulation, 2019
Marta Guasch-Ferré, Stacy A Blondin, Lauren E O'connor   +2 more
exaly  

Decrease of vancomycin-resistant enterococci in poultry meat after avoparcin ban

Lancet, The, 1999
Annalisa Pantosti, Maria Del Grosso
exaly